Civet of hare with green Chartreuse from Frontières: Food and Cooking from the French Borderlands (page 230) by Alex Jackson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating the hare overnight. Can substitute wild rabbit for hare, winter savory for thyme, duck fat for goose fat, pancetta for smoked bacon, pearl onions for round shallots, Armagnac for Cognac, and game stock for chicken stock.

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